Beside the melt-in-mouth pineapple tarts, this is also one of the cookie that my Malay friend taught me. But this time, i have modified a bit from the original recipe.
For a nice aroma of cookie, please make sure you toast the whole almond well, so it will taste crunchy and nice aroma.
My Malay friend suggested to use this Malaysia made less expensive chocolate compound, as it contain vegetable fat (palm oil or etc), as the chocolate texture is runny after melted, so it is easy to coat with cookies.
London Almond Chocolate Cookies 伦敦杏仁巧克力曲奇饼*makes around 95pcs150g whole almonds30g nibbed almonds
170g butter (salted)60g icing sugar, sifted20g egg yolk300g cake flour300g chocolate ( I used Beryl’s dark compound )Method
- Bake whole almonds in oven at 180C for 13-15mins, and bake nibbed almonds at 180C for 1-2mins. Set aside to completely cool down before use.
- Cream butter and icing sugar till light and pale.
- Add in egg yolk, beat well to combine.
- Add in cake flour, mix to become not sticky soft dough.
- To weight dough 6g each, wrap up a whole almond, and shape into oval.
- Bake cookies at 160C (fan forced) for 15mins or until golden brown, set aside to cool completely.
- Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
- Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.
Recipe by Sonia a.k.a Nasi Lemak Lover